Directions

“A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.”

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Steps

1

Done

In a large pot over medium heat, melt butter. Add carrots, celery and onion and season mixture with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2

Done

Add flour and stir until the vegetables are coated, then add chicken, thyme, bay leaf, potatoes and chicken broth. Season with salt and pepper. Bring mixture to a simmer and cook for 15 minutes, or until the chicken is no longer pink and the potatoes are tender.

3

Done

Remove chicken from pot and transfer to a medium bowl. Using two forks, shred the chicken into small pieces and return to the pot. Garnish with parsley.